These Freezer-Friendly Meal Prep Breakfast Taquitos are the ultimate make-ahead breakfast for busy mornings, filled with scrambled eggs, sweet potato & breakfast sausage.
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Ingredients in breakfast taquitos
These breakfast taquitos are SO delicious, and you'll want to meal prep them for your breakfasts every single week! Luckily the ingredient list is not too long either – here's everything you need below:
- breakfast sausages (turkey or pork)
- eggs
- sweet potato
- red onion
- red or green bell pepper
- chopped cilantro (optional)
- corn tortillas
How to make breakfast taquitos
These breakfast taquitos take a little longer to make than most of my meal prep recipes, but this recipe makes a large serving that can be frozen for weeks to come. You'll also be using the same skillet to reduce the amount of clean up. Here's how to make these meal prep taquitos:
- Cook breakfast sausages for about 10min until cooked through, then remove and wipe pan clean.
- Saute sweet potato, peppers and onions until tender and then remove and wipe pan clean again.
- Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then scramble in the same frying pan before removing from heat and setting aside. At this point, you'll turn the oven on to 350 F.
- While oven is preheating, you'll assemble the corn tortillas on two baking sheets. Divide scrambled eggs, sausages, veggies and cilantro among each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
- Bake for 5 min in the oven, then serve and enjoy!
Ingredient substitutions and notes
There are many different substitutions you can make with these breakfast taquitos! Here are some notes on recipe add-ins and sub-ins.
Tortillas – I recommend corn tortillas for this recipe because they are smaller and provide that authentic taco taste that you want with taquitos. You can find them in the ethnic foods or bakery section of your local grocery store, and sometimes in the freezer section. If you can't find corn tortillas, you can use wheat tortillas – be sure to pick the smallest size.
Sausage – Regular breakfast sausages will work with this recipe and are reflected in the nutritional info below, but you can cut calories by using chicken or turkey breakfast sausage. It's harder to find at the grocery store but they are out there! You can also use larger sausages (pork or turkey) and cut the sausage from the casing and scramble up as you're cooking. You can also fry up turkey or pork bacon for the taquitos, or leave the meat out altogether.
Eggs – Scrambled eggs are the easiest filling for these breakfast taquitos, but you could also scramble up some tofu. Here's a good recipe for scrambled tofu here.
Veggies – Feel free to use whatever veggies you'd like! I used sweet potato, bell peppers and onion but you can use any kind of veggie you have on hand. Mushrooms, broccoli, zucchini and green onions are other great add-ins, as are greens like spinach.
Cheese – This recipe doesn't have cheese, but it's a delicious add-in! Cheddar or a tex mex variety would taste amazing.
Storing and reheating
In order to store the taquitos in the fridge, you'll want to let them cool first. They'll last in the fridge up to five days. I like to wrap them in plastic wrap or place them in meal prep bowls all bunched together so they don't lose their shape. You can reheat 1-2 of them at a time in the microwave for 1-2 minutes, or reheat a bunch of them in a 350 F oven for 10-15 minutes or so.
Freezing for meal prep
You will definitely want to wrap each breakfast taquito in plastic wrap before freezing. Place in a large freezer bag, and they will keep in the freezer up to 3 months! You can serve 1-2 at a time as a serving. Honestly, I find 1 taquito with some fruit on the side is enough for breakfast for me, but two can be considered a larger serving.
When looking to serve from frozen, reheat 1-2 at a time in the microwave for 3-4 minutes. You can also reheat a bunch of them at a time in a 375 F oven for 20-25 minutes.
Meal prep tools
- You can order some corn tortillas online or find them in the ethnic foods/bakery section of your local grocery store
- Grab some glass meal prep bowls if you plan on packing these taquitos up for lunch!
- And of course I get all my breakfast sausages from Butcher Box!
Other easy breakfast recipes
Meal prep challenge
If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! Sign up for free below:
Freezer-Friendly Breakfast Taquitos
Ingredients
- 3 tbsp olive oil, divided
- 20 breakfast sausages (turkey or pork)
- 10 eggs
- 1 small sweet potato, diced
- 1 small red onion, sliced
- 1 red and/or green bell pepper, sliced
- 1/2 cup chopped cilantro
- 20 corn tortillas
Instructions
- Heat 1 tbsp olive oil in large frying pan over med-high heat, then cook breakfast sausages for about 10min until cooked through.
- Wipe pan clean, then heat remaining 1 tbsp olive oil in same skillet on med-high heat. Saute sweet potato with a pinch of salt for 10 min. Add in peppers and onions, sauteing for another 5 min. Remove from heat and transfer to a large bowl. Wipe pan clean with paper towel.
- Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then heat 1 tbsp olive oil in the same pan as was previously used for veggies and sausage over med-low heat. Add eggs and scramble, cooking about 3-4 min until cooked through. Remove from heat immediately, transferring to a bowl.
- Preheat oven to 350 F. Assemble corn tortillas on two baking sheets. Add some scrambled eggs, one sausage, a little bit of veggie mixture and some fresh cilantro to each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
- Bake for 5 min in the oven. Serve and enjoy!
- STORING & REHEATING: Let taquitos cool, then wrap each one in plastic wrap before freezing. They will also last in the fridge for 5 days. Reheat three at a time as a serving, microwaving for 3-4 minutes if frozen or 1-2 min if refrigerated.
Nutrition
Kelci says
These are delicious! I added some garlic also. However, I could not get the tortillas to hold. The only way they’d stay closed, or not rip, was to barely fill the tortilla. I ended up just making quesadillas out of these in the oven 🙂
Stacy Heavican says
Lol- please disregard my last comment. I just read step 5 which answers all of my questions!
Anyway, thank you for this idea and recipe! I think it’s going to be a good fit for my family.
Taylor Stinson says
So happy the recipe answered your questions Stacy – let me know what you think when you make them!! 🙂
Stacy Heavican says
Hi! These look yummy and seem to satisfy my various family members diet restrictions (GF, dairy free, etc.). So I am excited to make a big batch! I have one area where I am confused though- is the turkey sausage the only part that is freezer friendly? Or can the turkey and eggs wrapped in a corn tortilla be frozen? I’m assuming the various toppings are all added when serving. Also, if doing weekly prep and not freezing, do you think they would last about 4 days in the fridge assembled (sans toppings)?
Chad McLendon says
How long do you keep these in the freezer before eating?
Taylor Stinson says
Hey Chad! They will usually last about 2-3 months in the freezer 🙂
Stephanie says
What is the calorie count per serving??
Taylor Stinson says
Hi Stephanie! I just updated it here for you 🙂 Some of my older recipes like this one are missing nutrition info since I only recently started including it! If you have two of these taquitos, you’re looking at 391 calories & 30g of protein!
A Mitchell says
These taquitos are delicious! The sweet potato is a lovely addition. I will say with the chopping, mixing, and cooking, it took me probably twice as long as the 40 minute estimation. Perhaps I’ll chop or mix in advance next time, then follow the rest of the instructions. Also, the corn tortillas I bought began to rip as I rolled. So I’ll have to experiment with a better tortilla or might try the flour/corn mix at HEB. We reheated our in a small toaster oven to keep it crisp. Thanks for the recipe!
Taylor Stinson says
I’m so happy to hear you liked these!!! 🙂 I know, the corn tortillas can be a bit finicky, especially if you freeze and thaw them before using like I usually do (I just to extra cheese to hold them together when this is the case haha)
Kelley aroura says
Looking to try these this weekend! Cold tortillas always rip, place them in the microwave for 10-15 seconds. If they are warm they tend to stretch a bit instead of rip. Only drawback is you can only heat 2 at a time or they all stick together!